Ostrich Ragout with Berry Mix
A rich, slow-simmered ostrich ragout finished with OCC Berry Mix Fruit Vinegar for deep, jammy berry notes — served with a crisp crumbed rösti and roast vegetables.
Method
- Toss the ostrich in the seasoned flour. Heat the oil in a heavy-based pot and brown the meat in batches over high heat. Set aside.
- Lower the heat, add the onion and cook for 5 minutes until soft. Stir in the garlic and tomato paste and cook for 1 minute more.
- Pour in 80ml of the berry mix vinegar and scrape up the browned bits from the bottom of the pot. Return the meat with the stock, thyme and brown sugar. Cover and simmer gently for 1½–2 hours until the meat is tender.
- Meanwhile, roast the cauliflower and carrots with a drizzle of oil at 200°C for 20–25 minutes, and blanch the green beans in boiling salted water for 3 minutes.
- Stir the remaining 20ml vinegar into the ragout and season to taste. Spoon the ragout and vegetables into shallow bowls, set a warm rösti alongside topped with a spoonful of the sauce, and garnish with edible flowers.
Chef’s tip
Ostrich is very lean, so keep the simmer gentle — a hard boil will toughen the meat. The final splash of vinegar brightens the sauce just before serving.
Made with
Berry Mix Vinegar
View Berry Mix →
